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Reducing Browning of Fresh-cut ‘Maha’ Carambola with Chemical Additives and Low-oxygen Atmospheres

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Gustavo, G.H.A., Durigan, J.F., O'Hare, T.J. and Alves, R.E. (2003) Reducing Browning of Fresh-cut ‘Maha’ Carambola with Chemical Additives and Low-oxygen Atmospheres. In: Australasian Postharvest Horticulture Conference, 1-3 October 2003, Carlton Crest Hotel, Brisbane, Australia.



The greatest attraction to using carambola (Averrhoa carambola L.) in the fresh-cut market is the star shape that the fruit presents after a transverse cut. Carambola is well-suited for minimal processing, but cut surface browning is a main cause of deterioration. This problem is exacerbated as a result of mechanical injuries occurring during processing and is mainly induced by the leakage of phenolic compounds from the vacuole and subsequent oxidation by polyphenol oxidase (PPO) (Augustin et al., 1985). The use of browning inhibitors in processed fruits is restricted to compounds that are non-toxic, ‘wholesome’, and that do not adversely affect taste and flavour (Gil et al., 1998). In the past, browning was mainly controlled by the action of sulphites, but the use of this compound has declined due to allergic reactions in asthmatics (Weller et al., 1995). The shelf life of fresh-cut products may be extended by a combination of oxygen exclusion and the use of enzymatic browning inhibitors. The objectives of this work were to determine the effects of: (1) post-cutting chemical treatments of ascorbic, citric, oxalic acids, and EDTA-Ca; (2) atmospheric modification; and (3) combinations of the above, on the shelf life of carambola slices based on appearance, colour and polyphenol oxidase activity

Item Type:Conference or Workshop Item (Paper)
Additional Information:Reproduced with permission of the Convenor and Co-editor of the Australasian Postharvest Horticulture Conference 2003.
Keywords:Mana carambola; Averrhoa carambola; browning; fresh cut; minimal processing.
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit
Live Archive:28 Jun 2004
Last Modified:03 Sep 2021 16:47

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